{"product_id":"modernist-cuisine-at-home","title":"Modernist Cuisine at Home","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tVol. 2 is a spiral bound supplemental kitchen manual (220 p.), lacks illustrations and is printed on washable, waterproof paper, both volumes contain indexes.;Issued in slip case.;This book focuses on cooking equipment, techniques, and recipes--P. xvii.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003ePART ONE: STOCKING THE\u003cbr\u003eMODERNIST KITCHEN \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eChapter 1: Countertop Tools \n\u003cbr\u003eInvaluable Modern Tools \n\u003cbr\u003eDigital Scales \n\u003cbr\u003eDigital Thermometers \n\u003cbr\u003eSilicone Mats and Molds \n\u003cbr\u003eMicroplanes \n\u003cbr\u003eBlenders \n\u003cbr\u003eMixers and Frothers \n\u003cbr\u003eIce-Cream Makers \n\u003cbr\u003eBlowtorches \n\u003cbr\u003eJaccards \n\u003cbr\u003eInjectors \n\u003cbr\u003eSieves and Strainers \n\u003cbr\u003eWhipping Siphons \n\u003cbr\u003eJuicers \n\u003cbr\u003eDehydrators \n\u003cp\u003e\u003c\/p\u003eChapter 2: Conventional Cooking Gear \n\u003cbr\u003eStoves \n\u003cbr\u003ePots and Pans \n\u003cbr\u003ePressure Cookers \n\u003cbr\u003eConventional Ovens \n\u003cbr\u003eCombi Ovens \n\u003cbr\u003eMicrowave Ovens \n\u003cbr\u003eGrills \n\u003cp\u003e\u003c\/p\u003eChapter 3: Sous Vide Cooking Gear \n\u003cbr\u003eFour Simple Steps \n\u003cbr\u003eGetting the Air Out \n\u003cbr\u003eCooking Sous Vide \n\u003cp\u003e\u003c\/p\u003eChapter 4: Modern Ingredients \n\u003cbr\u003eUncommon Ingredients \n\u003cbr\u003eNot Your Parents' Supermarket \n\u003cbr\u003eWalk on the Wild Side \n\u003cbr\u003eUnusual Fruits and Vegetables \n\u003cbr\u003eForaged Foods \n\u003cp\u003e\u003c\/p\u003ePART TWO: RECIPES \n\u003cp\u003e\u003c\/p\u003eChapter 5: Composing and Plating \n\u003cbr\u003eTextures \n\u003cbr\u003eFlavor Combinations \n\u003cbr\u003ePlate-Up Techniques \n\u003cbr\u003eMenus \n\u003cbr\u003eTiming \n\u003cp\u003e\u003c\/p\u003eChapter 6: Basics \n\u003cbr\u003eStocks \n\u003cbr\u003ePressure-Cooked White Chicken Stock \n\u003cbr\u003eBrown Beef Stock \n\u003cbr\u003eSous Vide Fish Stock \n\u003cbr\u003eSous Vide Vegetable Stock \n\u003cbr\u003eCorn Stock \n\u003cbr\u003eMushroom Jus \n\u003cbr\u003eRedeye Gravy \n\u003cbr\u003eBrown Chicken Jus \n\u003cbr\u003eRed Wine Sauce \n\u003cbr\u003eHome Jus Gras \n\u003cbr\u003eSauces \n\u003cbr\u003ePan Gravy \n\u003cbr\u003eFluid Gel \n\u003cbr\u003eCommon Problems When Thickening and Gelling \n\u003cbr\u003ePressure-Cooked Gravy \n\u003cbr\u003ePistachio Pesto \n\u003cbr\u003ePesto Variations \n\u003cbr\u003eMughal Curry Sauce \n\u003cbr\u003eCurry Sauce Variations \n\u003cbr\u003eSous Vide Hollandaise \n\u003cbr\u003eBasic Mayonnaise \n\u003cbr\u003eMayonnaise Variations \n\u003cbr\u003eNot-So-Secret Special Sauce \n\u003cbr\u003eKetchup \n\u003cbr\u003eSalsa Verde \n\u003cbr\u003eMarinara \n\u003cbr\u003eMarinara Variations \n\u003cbr\u003eStrawberry Marinara \n\u003cbr\u003eThai Sweet, Sour, and Savory Glaze \n\u003cbr\u003eOils and Fats \n\u003cbr\u003eSous Vide Lemon Herb Oil \n\u003cbr\u003eHouse Vinaigrette \n\u003cbr\u003eSpiced Chili Oil \n\u003cbr\u003eMontpelier Butter \n\u003cbr\u003eStovetop Carotene Butter \n\u003cbr\u003ePressure-Cooked Shellfish Butter \n\u003cbr\u003ePressure-Rendered Chicken Fat \n\u003cbr\u003eCondiments \n\u003cbr\u003eGrilled Applesauce \n\u003cbr\u003ePressure-Cooked Pickled Mustard Seeds \n\u003cbr\u003eGarlic Confit \n\u003cbr\u003ePressure-Cooked Caramelized Onions \n\u003cbr\u003eTomato Confit \n\u003cbr\u003eTomato Leather \n\u003cbr\u003ePickled Vegetables \n\u003cbr\u003eVacuum-Infused Celery \n\u003cbr\u003eBrining \n\u003cbr\u003eBasic Brine for Poultry \n\u003cbr\u003eSweet Brine for Meat \n\u003cbr\u003eFish Brine \n\u003cbr\u003eMarinade \n\u003cbr\u003eMarinade Variations \n\u003cbr\u003eSpice Mixes \n\u003cbr\u003eSpecial Curry Spice \n\u003cbr\u003eChaat Masala \n\u003cbr\u003eFish Spice Mix \n\u003cbr\u003ePain d'Epices Powder \n\u003cbr\u003eChili Spice Mix \n\u003cbr\u003eBasic Meat Rub \n\u003cbr\u003eChapter 7: Breakfast Eggs \n\u003cbr\u003eEgg Textures \n\u003cbr\u003eFrench Scrambled Eggs \n\u003cbr\u003eOmelet Fillings \n\u003cbr\u003eSteamed Omelet \n\u003cbr\u003eStriped Mushroom Omelet \n\u003cbr\u003eMushroom Puree \n\u003cbr\u003eCream of Mushroom Variation \n\u003cbr\u003eShiitake Marmalade \n\u003cbr\u003eEggs Sunny-Side Up \n\u003cbr\u003eChapter 8: Salads and Cold Soups \n\u003cbr\u003eRaspberry Gazpacho \n\u003cbr\u003eFruit Minestrone \n\u003cbr\u003eSous Vide Vichyssoise \n\u003cbr\u003eOnion Slaw \n\u003cbr\u003eEngineering a Great Salad \n\u003cbr\u003eGreen Salad \n\u003cbr\u003ePressure-Cooked Quinoa Salad with Cauliflower \n\u003cbr\u003ePressure-Cooked Chickpea Salad \n\u003cbr\u003eSous Vide Tuna Confit \n\u003cbr\u003ePressure-Cooked Lentil Salad \n\u003cp\u003e\u003c\/p\u003eChapter 9: Pressure-Cooked Vegetable Soups \n\u003cbr\u003eCaramelized Carrot Soup \n\u003cbr\u003eCaramelized Vegetable Soup Variations \n\u003cbr\u003ePressure-Cooked Vegetable Jus \n\u003cbr\u003ePressure-Cooked Vegetables \n\u003cbr\u003ePressure-Cooked Barley \n\u003cbr\u003eVegetable Soup Plate-Up and Presentation \n\u003cp\u003e\u003c\/p\u003eChapter 10: Steak \n\u003cbr\u003eSous Vide Steak \n\u003cbr\u003eLow-Temp Oven Steak \n\u003cbr\u003eSous Vide Steak in a Cooler \n\u003cbr\u003eCreamed Spinach \n\u003cbr\u003eGrilled Steak \n\u003cbr\u003eGrilled Pork Chop \n\u003cbr\u003eLamb Skewers \n\u003cp\u003e\u003c\/p\u003eChapter 11: Cheeseburger and Milk Shake \n\u003cbr\u003eModernist Hamburger Patty \n\u003cbr\u003eWhite Sandwich Bread \n\u003cbr\u003eUltrafrothy Milk Shake \n\u003cbr\u003eCheeseburger Assembly \n\u003cbr\u003eMeatloaf Sandwich \n\u003cp\u003e\u003c\/p\u003eChapter 12: Carnitas \n\u003cbr\u003ePressure-Cooked Carnitas \n\u003cbr\u003eCarnitas Variations \n\u003cbr\u003eCrispy Pork Chicharrón \n\u003cbr\u003eRefried Bean Foam \n\u003cbr\u003ePressure-Cooked Spiced Black Beans \n\u003cbr\u003ePressure-Cooked Pork Belly Adobo \n\u003cp\u003e\u003c\/p\u003eChapter 13: Short Ribs \n\u003cbr\u003eSous Vide Short Ribs \n\u003cbr\u003ePotato Puree \n\u003cbr\u003ePork Belly B.L.T. \n\u003cbr\u003eLamb Curry \n\u003cbr\u003eChapter 14: Roast Chicken \n\u003cbr\u003eHome Roast Chicken \n\u003cbr\u003eRoast Chicken Variations \n\u003cbr\u003eBaked Chicken with Onions \n\u003cbr\u003eSous Vide Chicken \n\u003cbr\u003eSous Vide Turkey Legs \n\u003cbr\u003eSous Vide Turkey Breast \n\u003cp\u003e\u003c\/p\u003eChapter 15: Chicken Wings \n\u003cbr\u003eSous Vide Buffalo Wings \n\u003cbr\u003eCrispy Chicken Wings, Korean-Style \n\u003cbr\u003eCrispy Fried Chicken Wings \n\u003cbr\u003eBoneless Yakitori Wings \n\u003cbr\u003eTsukune \n\u003cbr\u003eSkewer Variations \n\u003cbr\u003eBuffalo Sauce \n\u003cbr\u003eHoney Mustard Sauce \n\u003cbr\u003eYakitori Sauce \n\u003cbr\u003eKorean Wing Sauce \n\u003cbr\u003eBlue Cheese Sauce \n\u003cbr\u003eChinese Garlic Chili Condiment \n\u003cp\u003e\u003c\/p\u003eChapter 16: Chicken Noodle Soup \n\u003cbr\u003eAromatic Chicken Broth \n\u003cbr\u003eAromatic Broth and Soup Variations \n\u003cbr\u003eFresh Noodles \n\u003cbr\u003eDressed Noodle Variations \n\u003cbr\u003ePressure-Cooked Carrots and Leeks \n\u003cbr\u003eChicken Noodle Soup \n\u003cp\u003e\u003c\/p\u003eChapter 17: Salmon \n\u003cbr\u003eFragrant Sous Vide Salmon \n\u003cbr\u003eCrispy Fish Skin \n\u003cbr\u003eSelecting Salmon \n\u003cp\u003e\u003c\/p\u003eChapter 18: Shellfish \n\u003cbr\u003eLobster Roll \n\u003cbr\u003ePoached Lobster Variation \n\u003cbr\u003eMussels Marinière \n\u003cbr\u003eClams in Chowder Sauce \n\u003cbr\u003eSous Vide Braised Snails \n\u003cp\u003e\u003c\/p\u003eChapter 19: Pizza \n\u003cbr\u003eNeapolitan Pizza Dough \n\u003cbr\u003eRustic Pizza Dough \n\u003cbr\u003ePoolish \n\u003cbr\u003eNo-Knead Pizza Dough \n\u003cbr\u003ePizza Margherita \n\u003cbr\u003eOven-Fried Pizza \n\u003cbr\u003ePizza Toppings \n\u003cp\u003e\u003c\/p\u003eChapter 20: Mac and Cheese \n\u003cbr\u003eMac and Cheese \n\u003cbr\u003eCheese Variations \n\u003cbr\u003eBaked Mac and Cheese \n\u003cbr\u003e\"Fat-Free\" Mac and Cheese \n\u003cbr\u003eCheese Crumble \n\u003cbr\u003ePerfect Melting Cheese Slice \n\u003cbr\u003eGrilled Cheese Sandwiches \n\u003cp\u003e\u003c\/p\u003eChapter 21: Risotto and Paella \n\u003cbr\u003eParcooked Vegetable Risotto \n\u003cbr\u003ePressure-Cooked Paella del Bosco \n\u003cbr\u003eRisotto and Paella Variations \n\u003cbr\u003eChapter 22: Cornmeal \n\u003cbr\u003ePressure-Cooked Polenta \n\u003cbr\u003eShrimp and Grits \n\u003cbr\u003eFresh Corn Tamale \n\u003cbr\u003eHush Puppy Variation \n\u003cp\u003e\u003c\/p\u003eChapter 23: Dishes for the Microwave \n\u003cbr\u003eMicrowave Eggplant Parmesan \n\u003cbr\u003eSichuan Bok Choy \n\u003cbr\u003eBok Choy Variations \n\u003cbr\u003eMicrowaved Trout with Scallions and Ginger \n\u003cbr\u003eMicrowaved Fish Variations \n\u003cbr\u003eMicrowaved Beef Jerky \n\u003cbr\u003eCrispy Beef Strands \n\u003cbr\u003eCrispy Beef and Shallot Salad \n\u003cbr\u003eMicrowave-Fried Herbs \n\u003cbr\u003eInstant Chocolate Cake \n\u003cbr\u003eInstant Cake Variations \n\u003cp\u003e\u003c\/p\u003eChapter 24: Custards and Pies \n\u003cbr\u003eCoffee Crème Brûlée \n\u003cbr\u003eVanilla Panna Cotta \n\u003cbr\u003eLemon Posset \n\u003cbr\u003eSous Vide Lemon Curd \n\u003cbr\u003eSous Vide Crème Anglaise \n\u003cbr\u003ePistachio Gelato \n\u003cbr\u003eGelato Variations \n\u003cbr\u003eShort and Flaky Pastry Dough \n\u003cbr\u003eSous Vide Pastry Cream \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDr. Nathan Myhrvold \u003c\/b\u003eis chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with nearly 250 patents issued or pending--including several related to food technology. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He established Microsoft Research, and during his tenure he oversaw many advanced technology projects. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. \n\u003cp\u003e\u003c\/p\u003eMyhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest. \n\u003cp\u003e\u003c\/p\u003eAfter working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading Modernist chefs and the science-inspired cooking techniques they have pioneered. \n\u003cp\u003e\u003c\/p\u003eMyhrvold is himself an accomplished practitioner of Modernist cuisine. He has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in the New York Times Magazine, Wired, and PBS's \"Gourmet's Diary of a Foodie\" television series. \n\u003cp\u003e\u003c\/p\u003eMyhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMaxime Bilet\u003c\/b\u003e received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile. In 2011, Bilet was named to Forbes Magazine's 30 Under 30 list in the category of Food and Wine.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003ci\u003eModernist Cuisine at Home\u003c\/i\u003e is destined to change the way we cook--and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page. \n\u003cbr\u003e-Martha Stewart \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eModernist Cuisine at Home\u003c\/i\u003e offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not \"What should we make for dinner?\" but rather, \"What can we make for dinner?\" \n\u003cbr\u003e-Thomas Keller\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eThe culinary revolution that has transformed\u003cbr\u003erestaurant menus around the world is also making its way into home kitchens.\u003cbr\u003eThe Cooking Lab, publisher of the encyclopedic six-volume set \u003ci\u003eModernist\u003cbr\u003eCuisine\u003c\/i\u003e, which immediately became the definitive reference for this\u003cbr\u003erevolution, has now produced a lavishly illustrated guide for home cooks, \u003cbr\u003ecomplete with all-new recipes tailored for cooking enthusiasts of all skill\u003cbr\u003elevels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eModernist Cuisine at Home\u003c\/i\u003e, by\u003cbr\u003eNathan Myhrvold with Maxime Bilet, is destined to set a new standard for home\u003cbr\u003ecookbooks. The authors have collected in this 456-page volume all the essential\u003cbr\u003einformation that any cook needs to stock a modern kitchen, to master Modernist\u003cbr\u003etechniques, and to make hundreds of stunning recipes. The book includes a\u003cbr\u003espiral-bound Kitchen Manual that reprints all of the recipes and reference\u003cbr\u003etables on waterproof, tear-resistant paper. Drawing on the same commitment to\u003cbr\u003eperfection that produced \u003ci\u003eModernist Cuisine\u003c\/i\u003e, \u003ci\u003eModernist\u003cbr\u003eCuisine at Home\u003c\/i\u003e applies innovations pioneered by The Cooking Lab to\u003cbr\u003erefine classic home dishes, from hamburgers and wings to macaroni and cheese.\u003cbr\u003eMore than 400 new recipes are included, most with step-by-step photos that make\u003cbr\u003eit easy to bring dining of the highest quality to your own dinner table.\u003c\/p\u003e\n\u003cbr\u003eAmong the amazing techniques you'll find are: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003ehow to cook fish and steak perfectly\u003cbr\u003eevery time, whether you're in the kitchen, the backyard, or tailgating in a\u003cbr\u003eparking lot;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehow to use a pressure cooker to make stocks in a\u003cbr\u003efraction of the usual time while capturing more of the flavor;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ethe secret to making quick, sumptuous caramelized\u003cbr\u003evegetable soups and purees;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehow to outfit your home oven to make pizzas as\u003cbr\u003ecrispy as you would get from a wood-fired brick oven\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003ealong with recipes for: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eperfect eggs and breathtaking omelets\u003cbr\u003ethat remove the guesswork for stress-free breakfasts, even for a crowd;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003egravies and a hollandaise sauce that are\u003cbr\u003ewonderfully rich, perfectly smooth, and never separate;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ea flawless cheeseburger and an ultrafrothy milk\u003cbr\u003eshake;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003echicken wings made better with Modernist\u003cbr\u003etechniques, plus seven great sauces and coatings for them;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003emacaroni and cheese, including stove-top, baked, \u003cbr\u003eand fat-free versions, that can be made with any cheese blend you like, from\u003cbr\u003egouda and cheddar to jack and Stilton.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003eCooking like a Modernist chef at home requires the\u003cbr\u003eright set of tools, but they're less expensive and easier to find than you\u003cbr\u003emight think. You'll also learn how to get the best out of the kitchen\u003cbr\u003eappliances you already own. Learn how to use your microwave oven to steam fish\u003cbr\u003eand vegetables to perfection, make exceptional beef jerky, and fry delicate\u003cbr\u003eherbs.\u003cbr\u003e\u003c\/p\u003eThe first 100 pages of the book are a trove of \n\u003cbr\u003euseful information, such as: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003ehow to test the accuracy of a\u003cbr\u003ethermometer, and why it's time to switch to digital;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehow to use (and not to use) a blowtorch to sear\u003cbr\u003efood fast and beautifully;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehow to marinate meats more quickly evenly by\u003cbr\u003einjecting the brine;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ethe myriad uses for a whipping siphon beyond\u003cbr\u003ewhipped cream;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ewhy those expensive copper pans may not be worth\u003cbr\u003ethe price;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehow to deep-fry without a deep fryer;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehow to stop worrying and get the most out of your\u003cbr\u003epressure cooker;\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ehow to cook sous vide at home with improvised\u003cbr\u003eequipment, a special-purpose water bath, or a home combi oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003ci\u003eModernist Cuisine at Home\u003c\/i\u003e is an\u003cbr\u003eindispensable guide for anyone who is passionate about food and cooking.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/15\/2012 (EAN 9780982761014, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMyhrvold, Nathan\u003cbr\u003e\n\t\t\t\t\t\t\t\tDr. Nathan Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with nearly 250 patents issued or pending--including several related to food technology. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He established Microsoft Research, and during his tenure he oversaw many advanced technology projects. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eMyhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest. \n\u003cp\u003e\u003c\/p\u003eAfter working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading Modernist chefs and the science-inspired cooking techniques they have pioneered. \n\u003cp\u003e\u003c\/p\u003eMyhrvold is himself an accomplished practitioner of Modernist cuisine. He has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in the New York Times Magazine, Wired, and PBS's \"Gourmet's Diary of a Foodie\" television series. \n\u003cp\u003e\u003c\/p\u003eMyhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBilet, Maxime\u003cbr\u003e\n\t\t\t\t\t\t\t\tMaxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile. In 2011, Bilet was named to Forbes Magazine's 30 Under 30 list in the category of Food and Wine.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Myhrvold, Nathan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Cooking Lab\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2012-10-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Food|Gastronomy|Molecular gastronomy|Equipment and supplies|Study and teaching|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 10.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780982761014\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780982761014\u003c\/p\u003e","brand":"Cooking Lab","offers":[{"title":"Default Title","offer_id":52139429724441,"sku":"SP-9780982761014","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780982761014_spiral.png?v=1773922309","url":"https:\/\/westbindery.com\/products\/modernist-cuisine-at-home","provider":"West Bindery","version":"1.0","type":"link"}